Creamy Chicken & Wild Rice Soup with Mushrooms

This creamy chicken and wild rice soup is the ultimate comfort food, perfect for those evenings when you crave something warm, hearty, and incredibly flavorful. It’s a wonderfully balanced meal, combining tender chicken, earthy mushrooms, and the satisfying chew of wild rice in a rich, velvety broth.

You’ll find this recipe surprisingly easy to follow, making it an ideal choice for busy weeknights or a cozy weekend lunch. It delivers a comforting experience with every spoonful, bringing warmth and delicious taste to your family table.

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What You’ll Love About This Quick And Easy Recipe

This creamy chicken and wild rice soup is a true family favorite because it hits all the right notes for a comforting, yet straightforward, meal. It’s perfect for anyone looking for a hearty soup that doesn’t require hours in the kitchen. The combination of tender chicken, savory mushrooms, and nutty wild rice creates a depth of flavor that feels gourmet, but is entirely achievable for even beginner cooks. This recipe is ideal for a chilly evening when you want something substantial and warming, or as a satisfying lunch that will keep you full until dinner. It’s also a fantastic option for meal prepping, as it reheats beautifully, making your weeknights even easier.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this soup is simple, and many of these items are likely already in your pantry or refrigerator. We’re focusing on fresh, wholesome components that come together to create a rich and satisfying dish.

INGREDIENTS:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup chopped yellow onion (about 1 medium)
• 1 cup sliced cremini mushrooms
• 2 stalks celery, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 1/2 cup uncooked wild rice blend
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 1 1/2 cups milk (whole or 2%)
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped, for garnish

For the chicken, you can easily substitute boneless, skinless chicken thighs if you prefer a slightly richer flavor and more tender texture. If wild rice blend isn’t available, pure wild rice works just as well, though cooking times might vary slightly. Feel free to use vegetable broth instead of chicken broth for a vegetarian base, though you’d need to omit the chicken entirely or substitute with a plant-based protein like cannellini beans or firm tofu cubes. Any type of milk will work here, but whole milk or 2% will give you the best creamy consistency.

Time Needed From Start To Finish

This comforting soup comes together quite efficiently, making it a great option for a weeknight meal.

• Preparation time: 15 minutes
• Cooking time: 30-35 minutes
• Total time: 45-50 minutes

How To Make It Step By Step With Visual Cues

Creating this creamy chicken and wild rice soup is a straightforward process. Follow these steps for a delicious and satisfying meal.

1. Sauté the Chicken: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed chicken breast and cook until lightly browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside on a plate. It doesn’t need to be fully cooked through at this stage, as it will finish cooking in the soup.
2. Soften the Aromatics: Reduce the heat to medium. Add the chopped onion, sliced mushrooms, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes. The onions should be translucent and the mushrooms will have released their moisture.
3. Infuse with Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant, being careful not to burn the garlic. This step really helps to build the foundational flavors of the soup.
4. Build the Broth Base: Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes. This creates a roux that will thicken the soup. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
5. Cook the Wild Rice: Add the uncooked wild rice blend to the simmering broth. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the wild rice is tender. Check the package directions for your specific wild rice blend, as cooking times can vary.
6. Add Creaminess and Chicken: Once the wild rice is tender, stir in the milk and heavy cream. Return the cooked chicken to the pot. Continue to simmer gently for another 5-7 minutes, or until the soup is heated through and slightly thickened to your desired consistency. Do not let the soup come to a rolling boil after adding the dairy, as it can curdle.
7. Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper. Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.

Easy Variations And Serving Ideas That Fit Real Life

This creamy chicken and wild rice soup is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can dice the vegetables very finely, almost to a mince, so they blend more seamlessly into the soup. You might also consider adding a handful of frozen peas or corn during the last 5 minutes of cooking for extra color and sweetness that kids often enjoy.

If you want to boost the vegetable content, consider adding spinach or kale during the last few minutes of cooking until wilted. For a heartier soup, you could include a can of drained cannellini beans or chickpeas along with the chicken. To serve this soup as part of a larger meal or buffet, offer a variety of toppings on the side: crispy croutons, a sprinkle of grated Parmesan cheese, a dollop of sour cream, or even some crumbled cooked bacon can add extra texture and flavor. A crusty bread or warm dinner rolls are perfect for dipping into the rich broth.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls, but with a little awareness, you can easily avoid them and ensure your creamy chicken and wild rice soup turns out perfectly every time.

One frequent mistake is overcooking the chicken initially. While you want it browned, cooking it until it’s completely dry will result in tough chicken in the final soup. Just cook until it’s lightly golden and mostly cooked through, as it will finish cooking in the broth.

Another common issue is not properly thickening the soup. When you add the flour, make sure to cook it with the vegetables for at least a minute or two. This step, known as making a roux, cooks out the raw flour taste and ensures a smooth, lump-free base. When adding the broth, whisk it in gradually to prevent lumps from forming.

Boiling the soup vigorously after adding the dairy (milk and heavy cream) is another mistake that can lead to curdling. Once the dairy is in, keep the heat low and only simmer gently until heated through. If you notice any separation, remove the pot from the heat immediately.

Finally, not seasoning sufficiently can leave your soup tasting bland. Taste the soup before serving and adjust the salt and pepper as needed. Remember that wild rice and vegetables absorb a lot of seasoning, so don’t be shy about adding enough to bring out all the flavors.

How To Store It And Make It Ahead Without Ruining Texture

This creamy chicken and wild rice soup is fantastic for making ahead and storing, making your meal planning much easier. Once the soup has cooled completely, transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.

When reheating, gently warm the soup on the stovetop over low heat, stirring occasionally. If the soup has thickened too much in the refrigerator, you can add a splash of chicken broth or milk to reach your desired consistency. Avoid boiling it vigorously when reheating to maintain the creamy texture.

For longer storage, this soup can also be frozen. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. Be aware that the creamy base might separate slightly after freezing and thawing, but a good stir during reheating should bring it back together. Adding a fresh splash of cream or milk when reheating can also help restore its velvety texture.

Questions People Always Ask Before Making This Recipe

Can I use pre-cooked chicken for this soup?

Absolutely! If you have leftover cooked chicken (rotisserie chicken works great), you can skip step 1 and add the shredded or cubed chicken to the soup along with the milk and cream in step 6, just to heat it through.

What kind of wild rice should I use?

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.